So you want to DIY Halloween treats but don’t want them to be fussy or overly sinful? Halved and dipped into white chocolate with two button eyes, these wee ghostly treats make for a healthy alternative to fun-sized candy bars and lollies for Trick-or-Treat night.

If wrapped individually (perhaps cover with cling film and tie with some orange curling ribbon) they can actually hold up to some time outside of the freezer so kids can unwrap them and eat them on their rounds of the neighbourhood; or they’ll make for a cute display at a Halloween-themed party.

Frozen banana ghosts

Gently insert popsicle sticks into banana pieces – gently – not all the way up to the top else they’ll pierce through.

Dip and swirl the banana into the melted chocolate and allow excess melted chocolate to drip back into the bowl before arranging in either a cake pop stand or flat onto a baking paper lined tray (however this will result in a flattened back).

Once the chocolate has set somewhat onto the bananas, place on the button eyes.

Coat with desiccated coconut.

Freeze until ready to eat. These keep well in the freezer, but perhaps transfer to a sealed container once frozen.

Dip and swirl, don’t be shy. I like to repeat dip!

You could take it a step further and add cardboard wings, taped onto a toothpick and pierced in either side once frozen, if you’re up for the effort!

I was surprised at just how similar the texture of frozen banana and ice cream is, yes I’ve used frozen banana pieces to blend into a soft serve many times but I’ve not actually eaten banana as a whole piece once frozen. Covered in white chocolate it really was an ice-creamy delight.

I’m actually thinking of making a batch using some melted caramel Lindt just to have on hand when the urge for a creamy treat arises, mmm… chocolate-caramel-banana.

You can either roll through a shallow dish of coconut or spoon it over to avoid messing up the button eyes.